2015 Kids Recipe Challenge winning recipe: Honourable mention!
Johanna, from Bancroft, loves this recipe. This spiced up chicken is saucy enough to serve over rice alongside your favourite vegetables.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4 servings (1 cup/250 mL each)
- Paneer Option: To make this vegetarian, use 1 chopped package (400 g) of paneer instead of the chicken.
- Put leftovers away within 2 hours or sooner if they are in a warm location.
- Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.
Ingredients
|
Cashews |
1/2 cup (125 mL)
|
Water |
1cup (250 mL)
|
Light coconut milk |
1 can (400 mL)
|
Canola oil |
1 Tbsp (15 mL)
|
Onion, finely diced |
1/2
|
Grated ginger |
1 Tbsp (15 mL)
|
Garlic, minced |
3 cloves
|
Garam masala |
2 Tbsp (30 mL)
|
Curry powder |
2 tsp (10 mL)
|
Thai red curry paste |
2 tsp (10 mL)
|
Ground tumeric |
1 tsp (5 mL)
|
Cayenne |
1/4 tsp (1 mL)
|
Salt |
1/4 tsp (1 mL)
|
Boneless skinless chicken breasts, chopped |
1 lb (454 g)
|
Tomato paste |
1 can (5 oz)
|
Directions
- Soak cashews in water for 1 hour. Drain and place in blender with coconut milk. Puree until smooth; set aside.
- In a large nonstick skillet or saucepan, heat oil over medium heat. Cook onion, ginger and garlic for 2 minutes.
- Add garam masala, curry powder and paste, turmeric, cayenne and salt; cook, stirring for 1 minute.
- Stir in chicken and coat with spice mixture. Add tomato paste and stir to coat.
- Pour in cashew coconut mixture and bring to a simmer. Cook, stirring gently for about 20 minutes or until chicken is no longer pink.
Nutrition Information per serving (1 cup/250 mL):
Calories: 395 kcal
Protein: 33 g
Fat: 20 g
Carbohydrate: 23 g
Fibre: 5 g
Sodium: 300 mg
Last Update – October 18, 2023